ilikemsticky
Well-Known Member
im gathering that to about the n seems if we can figure out just what the plant needs and cut that back just a hair to where there just ever so slightly def that could bring the brix up some imo!The bits of gold I'm able to get from reading up on brix is to be careful with the nitrates which is what our N is, so I've just reduced that by 5 PPM, am also marginally increasing Ca from my previous of 100ppm, now to 110-105. Also, K is mentioned a lot in the reading, plus relating to the other forms of tissue analysis, wine and beer makers also test their potassium levels, so mostly N, K and Ca, at least in the brix pages I'm looking at.